Tunisian tomatoes

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PREP TIME

15 min

Makes

4 cups (1 L)

* PLUS Cooking time: 5 minutes
Tunisian tomatoes

© Royalty-Free/Masterfile


Ingredients

  • 8 plum or 4 large beefsteak tomatoes
  • 4 shallots , or 1/4 large white onion
  • 3 tbsp olive oil
  • 4 garlic cloves , minced
  • 1 tsp pepper
  • 1 tsp ground cumin
  • 1 tsp caraway seed
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/3 cup red wine vinegar
  • 3 tbsp brown sugar
  • 1 tsp salt
  • 1 cup chopped fresh coriander or basil , optional

Instructions

  • Cut tomatoes in half. Gently squeeze out and discard seeds, then coarsely chop. Place in a large bowl. Thinly slice shallots. Place in bowl with tomatoes.
  • Heat oil in a large frying pan over medium-high heat. Add garlic and dried seasonings. Stir frequently until evenly coated and fragrant, 30 seconds. Add vinegar, sugar and salt. Boil, stirring continuously, about 3 minutes. Add tomatoes and stir just until heated through, 1 to 2 minutes. Stir in coriander. Fabulous as a side dish with grilled steak or butterflied leg of lamb or chops. Or try as a burger topper. Best eaten the same day they’re made.

Nutrition (per serving)

  • Calories
  • 86,
  • Protein
  • 0.9 g,
  • Carbohydrates
  • 10.2 g,
  • Fat
  • 5.4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 295 mg.

Exotic sweet ‘n’ sour flavours are dynamite with tomatoes. This is the way to use up tomatoes that have reached their juicy prime.

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